These bite-sized treats put a little extra pride into Lemonade Shortcake Cups from Season's Best® Spring/Summer 2013.
- 2 pkgs (9 oz/275 mL each) white cake mix (see Cook’s Tip)
- 2/3 cup (150 mL) flour
- 4 oz (125 g) cream cheese, softened
- 1/2 cup (125 mL) butter (½ stick), melted
- 2 1/2 cups (625 mL) thawed frozen whipped topping
- 1 1/2 cups (375 mL) prepared lemon curd, divided
- 10 small whole strawberries, hulled
- 36 blueberries
- 2 tbsp (30 mL) water
Preheat oven to 350ºF (180ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.
Spoon about 1 tbsp (15 mL) of the dough into each cup of pan (this will make 2 batches). Bake 11-13 minutes or until cups are light golden brown.
For filling, in clean batter bowl, mix whipped topping and ½ cup (125 mL) of the lemon curd until well blended. Add filling to large resealable plastic bag (see Cook’s Tip).
Slice strawberries into quarters using Utility Knife.
Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack.
Mix remaining 1/2 cup (125 mL) lemon curd and water in (1-cup/250-mL) Prep Bowl until blended.
Squeeze filling evenly into cups. Spoon lemon curd over filling. Place strawberries and blueberries onto cups and arrange into a flag design.
- 48 servings of 1 shortcake cup
Nutrients per serving:
Calories 120, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 1 g
If you can't find a small package of cake mix, 1 2/3 cups (400 mL) of white cake mix from a regular-size package can be used.
To easily fill large resealable plastic bag with filling, fit plastic bag over bowl of Manual Food Processor. Spoon filling into bag and trim the corner.